Let me start by saying Quinoa doesn’t have to be boring especially when you give it a gentle Indian twist. This Curried Quinoa Pilaf with Almonds and Cranberries is hearty, aromatic, slightly spiced, and full of texture. It works as a salad, a side dish, a full meal, a lunch box option, or a make-ahead recipe for busy weeks.
This flavorful Curried Quinoa Pilaf will make you fall in love with Quinoa. It’s probably one of the best recipes to have someone try Quinoa. It cannot get easier than this awesome Quinoa Pilaf. It’s the kind of dish that tastes great warm right out of the Instant Pot and just as delicious cold the next day. Perfect for a meal-prep option!
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Who doesn’t love simple hassle-free cooking, especially when it comes to weeknight dinner? I am leaning towards one pot meals that are fast, healthy and satisfying. This quinoa pilaf is packed with wonderful flavors. The warm spices, the crunch from almonds, and the sweetness from cranberries come together in a way that feels comforting and bright at the same time. It’s Quick to assemble and is perfect for taking to work for lunch or enjoying as a versatile side dish.
- Ingredients
- Instructions
- What if I don’t have curry powder?
- Can I make curry powder at home
- Top Tip
- Common Problems and Solutions
- Why is this recipe so flavorful?
- Storage
- How to serve
- Related
- Curried Quinoa Pilaf Recipe
Ingredients
See recipe card for quantities.
Instructions
- Wash the quinoa - Rinse the quinoa under cold water until it runs clear. This removes bitterness and helps it cook fluffier.
- Sauté - Press SAUTE mode on the Instant Pot. Once HOT appears, add oil and diced onion. Sauté for a few minutes until lightly soft.
- Add spices Mix in turmeric, cumin, chili flakes, curry powder, and salt. Let the spices bloom in the oil and let the flavoring begin.
- Add quinoa and chickpeas Stir in the rinsed quinoa and chickpeas so they get coated with the spice mixture.
- Add liquid Pour in vegetable broth or water. Stir well.
- Pressure cook and Quick release Close the lid, set the vent to SEAL. Select Manual/Pressure Cook on Regular pressure for 4 minutes. You can do a quick release and open the lid once the pin drops.
- Finish Add peeled almonds, cranberries, and chopped cilantro. Fluff gently with a fork. Serve warm OR chill it and serve as a salad.
What if I don’t have curry powder?
You can use this quick substitute:
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon coriander powder
- A pinch of cinnamon or paprika
Or try a mild garam masala for a different but delicious vibe.
Can I make curry powder at home
Dry roast the following ingredients for around 2-3 minutes on low heat:
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- 6-8 black peppercorns
- ½ teaspoon turmeric powder (add after grinding)
Let it cool completely and then grind into a fine powder. You can store in an airtight jar for 3-4 months.
Top Tip
Rinse quinoa well to avoid bitterness and add almonds and cranberries at the end to keep the crunch and texture intact.
Common Problems and Solutions
| Mistake | Result | Solution |
|---|---|---|
| Not rinsing quinoa | Bitter aftertaste | Rinse thoroughly under running water |
| Using too much water | Mushy quinoa | Stick to a 1:2 ratio (quinoa:water) and let it rest after cooking. |
| Adding cranberries too early | They swell and lose sweetness | Add them at the end to keep their texture and flavor. |
Why is this recipe so flavorful?
This recipe works because the ingredients balance each other:
- Curry spices add warmth and earthiness
- Cranberries bring a gentle sweetness and chew
- Almonds add crunch and richness
- Chickpeas give protein and heartiness
- Quinoa absorbs everything and stays fluffy
- Cilantro lifts the whole bowl with freshness
It’s comforting, colorful, and full of texture in every bite.
Storage
| Can You store It? | How Long? | How to Store |
|---|---|---|
| Yes, in the fridge | 3–4 days | Store in an airtight container. Let it cool fully before refrigerating. |
| Freeze? | Yes | Freeze for up to 2 months in freezer-safe bags or containers. Flatten the bag for quick thawing. |
To reheat: warm in a pan with a splash of water or broth to refresh texture.
How to serve
This dish is incredibly flexible:
- A side dish with grilled veggies or protein
- A satisfying vegetarian main course
- Hot as a cozy dinner
- Cold as a refreshing quinoa salad
- Meal prep for busy weeks
Related
Looking for other recipes like this? Try these:
- The Jennifer Aniston Salad
- One minute Instant Pot Vegetable Quinoa Soup
- How to cook perfect Quinoa in Instant Pot
- Instant Pot Tortilla Quinoa Soup Recipe
Equipment
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- Simply Organic Ground Turmeric Root | Certified Organic | 2.38 oz. (3 Pack)
- McCormick Curry Powder, 1 lb
- McCormick Ground Cumin, 14 oz
- Ocean Spray Reduced Sugar Craisins Dried Cranberries, 43 oz.
- truRoots Organic Quinoa 100% Whole Grain Premium Quality, 4 lbs (Pack of 2)
- Blue Diamond Almonds, Raw Whole Natural, 25 Ounce
Ingredients
- 1 cup quinoa washed and rinsed
- 1 large onion diced
- ½ tablespoon olive oil
- ½ teaspoon turmeric
- ½ teaspoon cumin powder
- ½ teaspoon red chili flakes
- 1 teaspoon curry powder
- Salt to taste
- 1 ½ cups vegetable broth or water
- 1 can chickpeas 15 oz, rinsed and drained
- ½ cup dried cranberries
- ½ cup almonds soaked & peeled
- ¼ cup cilantro chopped
Instructions
- Wash the quinoa - Rinse the quinoa under cold water until it runs clear. This removes bitterness and helps it cook fluffier.
Sauté -
- Press SAUTE mode on the Instant Pot.
- Once HOT appears, add oil and diced onion. Sauté for a few minutes until lightly soft.
Add spices
- Mix in turmeric, cumin, chili flakes, curry powder, and salt.
- Let the spices bloom in the oil and let the flavoring begin.
Add quinoa and chickpeas
- Stir in the rinsed quinoa and chickpeas so they get coated with the spice mixture.
Add liquid
- Pour in vegetable broth or water. Stir well.
Pressure cook and Quick release
- Close the lid, set the vent to SEAL.
- Select Manual/Pressure Cook on Regular pressure for 4 minutes.
- You can do a quick release and open the lid once the pin drops.
Finish
- Add peeled almonds, cranberries, and chopped cilantro.
- Fluff gently with a fork.
- Serve warm OR chill it and serve as a salad.
Video
Notes
Nutrition
Equipment
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- Simply Organic Ground Turmeric Root | Certified Organic | 2.38 oz. (3 Pack)
- McCormick Curry Powder, 1 lb
- McCormick Ground Cumin, 14 oz
- Ocean Spray Reduced Sugar Craisins Dried Cranberries, 43 oz.
- truRoots Organic Quinoa 100% Whole Grain Premium Quality, 4 lbs (Pack of 2)
- Blue Diamond Almonds, Raw Whole Natural, 25 Ounce
Ingredients
- 1 cup quinoa washed and rinsed
- 1 large onion diced
- ½ tablespoon olive oil
- ½ teaspoon turmeric
- ½ teaspoon cumin powder
- ½ teaspoon red chili flakes
- 1 teaspoon curry powder
- Salt to taste
- 1 ½ cups vegetable broth or water
- 1 can chickpeas 15 oz, rinsed and drained
- ½ cup dried cranberries
- ½ cup almonds soaked & peeled
- ¼ cup cilantro chopped
Instructions
- Wash the quinoa - Rinse the quinoa under cold water until it runs clear. This removes bitterness and helps it cook fluffier.
Sauté -
- Press SAUTE mode on the Instant Pot.
- Once HOT appears, add oil and diced onion. Sauté for a few minutes until lightly soft.
Add spices
- Mix in turmeric, cumin, chili flakes, curry powder, and salt.
- Let the spices bloom in the oil and let the flavoring begin.
Add quinoa and chickpeas
- Stir in the rinsed quinoa and chickpeas so they get coated with the spice mixture.
Add liquid
- Pour in vegetable broth or water. Stir well.
Pressure cook and Quick release
- Close the lid, set the vent to SEAL.
- Select Manual/Pressure Cook on Regular pressure for 4 minutes.
- You can do a quick release and open the lid once the pin drops.
Finish
- Add peeled almonds, cranberries, and chopped cilantro.
- Fluff gently with a fork.
- Serve warm OR chill it and serve as a salad.
